Evaluation of the Safety of Fried-Food in Fast Food Store

Transcription

1 J. Fd Hyg. Safety 19(2, (2004 q pt o½ t sƒ Á Á½ Á Á Á Á Á yá û p y Evaluation of the Safety of Fried-Food in Fast Food Store Geon-yong Park, Bo-kyung Jung, Ae-kyung Kim, Kyung-ai Park, Sung-ja Cho, Jae-eun Kwak, Min-su Chang, Chung-ho Bae, and Nam-joon Chough 4FPVM.FUSPQPMJUBO(PWFSONFOU3FTFBSDI*OTUJUVUFPG1VCMJDFBMUIBOE&OWJSPONFOU ABSTRACT This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals - Pb, Hg and Cd - were included small quantity. Key words: acid value, double bond index, fried food, fast food store y y xk lp t ù t y š. p q pt ƒ ƒ wš w w š œ q t š. w o½ t š w t ƒ v wš. o½ y w qƒ wš o»,,, ƒ ƒ w» wš1,2 ƒ y e y e w w w. ƒ š sy y w w w y w w š 3 û» w ƒ œ» wš4 y» w 5~8 š. w w o½ t œ w m ƒ w ƒ k š w w. ù q p t t t œ q o½ t» k š. ü ew q pt q o½ t w ƒ, y ƒ w d w, o½ t w w e w dw.»» ü 7 ƒ o½ 86, qo½ 10 o½ 76 w w Acetic acid, Chloroform, Diethyl Ether, Ethanol, Heptane, Potassium hydroxide, Potassium iodide, Sodium chloride 14% BF 3 -methanol Guaranteed Reagent w š Fatty acid standard C 14:0, C 16:0, C 18:0, C 18:1, C 18:2, C 18:3, C 20:0, C 22:0, C 22:1 C 24:0 yw Supelco(mix RM-3, USA t w. x w»» Gas chromatograph(hp6890, Hewlett Packard, USA, Rotary evaporator(r-144, Buchi, Switzerland ICP-MS(HP4500, Hewlett Packard, USA. 55

2 56 (FPOZPOH1BSLFUBM x q pt w o½ t tœ w w» w Free fatty acid value(av, Peroxide value(pov d w š, o½ t w,, z, w d w k y w. w zy w ICP-MS Table 1 d w. ƒ peak w ùkþ 14% BF 3 -methanol w methyl esteryw z Gas chromatograph (FID HP- FFAP capillary column(30 m 0.25 mm; id 0.25 µm d w š, d injector(220 o C, oven (170 o C;1min +5 o C/min 220 o C;12min, detector(250 o C. w o ½ w w sy» w Double bond index(d.b.i. w. D.B.I. = {( (Cj/FWj Ki/ (Ci/FWi} 2 where, i = component of fatty acid j = component of fatty acid it have double bond C = composition rate(% FW = formular weight of fatty acid K = the No. of double bond Table 1. Operating conditions and acquisition parameters for ICP-MS Operating conditions Rf power(w 1200 Argon gas flow rate Plasma 16.0 l/min Auxiliary 1.1 l/min Carrier 1.0 l/min Torch Quartz, 2.5mm Nebulizer PEEK, Babington - type Spray chamber Glass, double pass Sampler an skimmer coners Nickel Acquisition parameters Quantitative Points/mass 10 Integration time/replicate 0.1sec Total acquisition time/replicate 6.89 Replicates 3 Total acquisition time/sample 19.5sec š q pt o½ t 172 w AV, POV,, d w. o½ o½ o½, qo½ w o½ w AV POV d w s³ ù Table 2 ùkü. t t eƒ j ùkü, d w ƒ y ƒ s³ o½ ƒ 2.7, y ƒ 3.9 meq/kg š qo½ ƒ 2.6, y ƒ 4.0 meq/kg o½ ƒ 2.6, y ƒ 3.9 meq/kg. e tœ o½ t ³ ƒ 5.0 w, y ƒ 60.0 meq/kg w j e yw ùkû ù, ƒ 12.8% 22 o½ t» w ùkû. ƒƒ o½ t ³ w t Table 3 w» 7 2 r ù 5 t yw. B 38 t 8 (21.1%, C 50 t 14 (28.0%ƒ o½ t ³ w d. AV e w j Table 2. The average values according to divide of company and item Company A B C D E F G Item of fried Number of sample AV POV (meq/kg Chicken Potato Chicken Potato Chicken Onion Potato Chicken Potato Chicken Potato Chicken Potato Chicken Potato PVSOBMPG'PPEZHJFOFBOE4BGFUZ7PM/P

3 &WBMVBUJPOPGUIF4BGFUZPG'SJFE'PPEJO'BTU'PPE4UPSF 57 Table 3. The situation of AV over criterion of fried-food Company Item of fried Number of sample over criterion of fried-food Average value B C Chicken Potato Chicken Onion Potato Rate (% Table 4. Fatty acid composition of oil in fried chicken Myristic acid (C 14:0 Palmitic acid (C 16:0 Stearic acid (C 18:0 Oleic acid (C 18:1 Linoleic acid (C 18:2 Linolenic acid (C 18:3 Arachidic acid (C 20:0 Behenic acid (C 22:0 Eruic acid (C 22:1 Lignoceric acid (C 24:0 A B C D E F G m ƒ w ƒ, w AVù POV x e t w»ƒ. o½ ƒ q q ƒ w w w ùe»ƒ. o½ t o½ o¼ o½z ƒ wš ý w x w 9~12 o½ t w r t t k» w. o½ w wš o½ w d w ù s³ Table 4 ùkü. m o½ w 13,14 xk p C 14:0 0.71%, C 16: %, C 18:0 4.54%, C 18: % C 18: % w o½ p wš, p w C 16:0 š C 18:2ƒ» 15 y ùkù e o½ w ƒƒ s³ C 14:0 0.31%, C 16: %, C 18:0 8.79%, C 18: %, C 18: % C 18:3 1.17%. w Table 4 ƒ ùkû o½ ù o½ ƒ. ù t ƒ d wš. ƒ t m y w t D.B.I. w AV w Fig. 1 ùkü. z Y=0.0035X+1.66, AV D.B.I.. w ƒ ù t r A +PVSOBMPG'PPEZHJFOFBOE4BGFUZ7PM/P

4 58 (FPOZPOH1BSLFUBM Fig. 1. Relationship between D.B.I. and AV of oil in fried chicken , B 0.114, C 0.187, D 0.115, E š F ƒ ùkû ù ƒ û t AV D.B.I.. o» z ƒ AVƒ ƒwš16,17 sy w sy ƒw p 18,19, AVƒ q w ƒ D.B.I. y j ùkû. q pt o½ t AVƒ d o½ y w q j w ƒ ù w w ƒ. 2 o½ t ƒƒ d ³ w w w ù w w. w o½ o½ 10 w d wš m w, ƒƒ s³ w Fig. 2 ùkü. o½ s³ ƒƒ 33.4%, z 1.5%, 20.3%, 3.2% k y 41.6% o½ 47.6%, z 2.2%, 17.4%, 19.6% k y 13.2%. w k y o½ 346.5kcal/100g o½ 294.9kcal/100g w d. o½ 20 t w o½ t w» o½ t w w w w w w. w Mg, Ca, Fe, Mn, Zn, Cu Cr w. w Fig. 3 ùkü Fig. 2. The comparison of nutrition material. Fig. 3. The content of trace material in Fried chicken and fried potato.. Cd, Pb Hg w d w ù w 0.1 mg/kg e. o½ t w w ³ p w ù Pbƒ 2.0 mg/kg w, Cdƒ 0.2 mg/kg w ³ d e j w. q pt o½ t 12.8% 22 AVƒ 5.0 ùkû D.B.I. y w q w. ù AV w t s» e w j w w ƒ š ù, q pt t t». q pt o½ t w w w ³ v w. w o½ t w +PVSOBMPG'PPEZHJFOFBOE4BGFUZ7PM/P

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